Spinach and Paneer Rivoli with Creamy Tomato Sauce
1 hour 15 minutes
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About Spinach and Paneer Rivoli with Creamy Tomato Sauce
Indulge in the irresistible flavors of Spinach and Paneer Rivoli, a delightful twist on classic Italian ravioli. Tender spinach and creamy ricotta cheese create a flavorful filling, nestled within delicate pasta pockets and drizzled with a rich tomato cream sauce. This elegant dish is perfect for a special occasion or a comforting weeknight meal.The homemade pasta dough is surprisingly easy to make, and the vibrant green spinach filling is bursting with fresh herbs. The creamy tomato sauce adds a touch of sophistication, balancing the richness of the cheese and the earthiness of the spinach. Prepare to be amazed by the ease and deliciousness of this recipe. Get ready to impress your family and friends with this culinary masterpiece!
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Recipe Time & More
Prep45 minutes
Cook30 minutes
Total1 hour 15 minutes
Ingredients
For the Pasta Dough
- 1 cup Whole Wheat Flour whole
- 2 tbsp Semolina
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 1/2 cup Water or as needed to form a dough
For the Spinach Filling
- 10 oz Spinach about 2 cups packed, fresh
- 15 oz Ricotta Cheese
- 2 tbsp Bell Peppers finely chopped bell pepper
- 2 tbsp Onion finely chopped
- 4 oz Cottage Cheese grated indian cheese
- 1/2 tsp Salt
- 1/4 tsp Pepper black
- 1/4 tsp Oregano dried oregano flakes
- 1/4 tsp Pepper Flakes red
- 1 tbsp Olive Oil
For the Creamy Tomato Sauce
- 2 Tomatoes large, ripe
- 3 clove Garlic minced
- 1/2 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Chili Powder red
- 2 tbsp Heavy Cream fresh
- 1 tbsp Olive Oil
Instructions
Prepare the Pasta Dough
- Combine whole wheat flour, semolina, salt, and olive oil in a large bowl. Gradually add water, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
Prepare the Spinach Filling
- Blanch spinach in boiling water for 1 minute, then immediately plunge into ice water to stop cooking. Squeeze out excess water and finely chop the spinach.
- Heat olive oil in a pan, sauté onions and capsicum until softened. Add paneer, salt, pepper, oregano and red pepper flakes. Cook for 2 minutes. Stir in the chopped spinach and remove from heat.
Assemble the Rivoli
- Divide the dough into equal portions. Roll each portion into a thin circle using a rolling pin or pasta machine. Cut out circles using a cookie cutter or a glass.
- Place a spoonful of spinach filling in the center of each circle. Fold the circle in half to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork.
Steam the Rivoli
- Steam the ravioli for 5-7 minutes, or until cooked through. You can also boil them gently in salted water for the same time period.
Make the Creamy Tomato Sauce
- Puree the tomatoes. Heat olive oil in a saucepan, sauté minced garlic for 1 minute. Add the tomato puree, sugar, salt, and red chili powder. Simmer for 2-3 minutes.
- Stir in the heavy cream. Heat until warmed through; do not boil.
Serve
- Serve the steamed rivoli immediately, generously drizzled with the creamy tomato sauce.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of nutmeg to the spinach filling.
- If you don't have paneer, you can substitute with crumbled feta cheese.
- To make the pasta dough ahead of time, wrap it tightly in plastic wrap and refrigerate for up to 2 days.
- For a richer sauce, use a combination of heavy cream and Parmesan cheese.
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Recipe Nutrition
Calories: 338kcalCarbohydrates: 37gProtein: 11gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 25mgSodium: 1846mgPotassium: 586mgFiber: 4gSugar: 3gVitamin A: 6788IUVitamin C: 33mgCalcium: 209mgIron: 4mg
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This looks delightful! Thanks for the recipe.
This is delightful! Thanks for the recipe.
This looks divine! Can’t wait to make it.
I’m loving this recipe already!